toffee apples

We made toffee apples last week as part of our "a" work.

Well actually I did most of it because it was too hot for the little ones to handle.

But they enjoyed sticking the paddle pop sticks in and eating them.

I found the recipe in a cooking magazine while looking for some inspiration for cooler weather meals.

It was relatively easy.

I halved the recipe as I only wanted to do 6 one for each child, but there was actually enough toffee for 9.

Toffee Apples

12 small red apples

paddle pop sticks

3 C sugar

1 1/2 C water

Put sticks into apples and place on a tray with baking paper.

Over low heat stir sugar and water until sugar dissolved- do not let boil.

When sugar is dissolved increase heat to medium high and bring to boil and let boil for 35-45 minutes until it reaches 150C/300F on sweet thermometer- DO NOT STIR!

Turn off heat and wait until bubbles disappear about 30 seconds, dip apples in toffee until coated and put on tray until set.

If you wish to add colouring do so when the sugar dissolves.

These were fun and easy to make- I might consider making them for a birthday party in the future.

apple pie

I am looking at the sound/letter "a" with the littles ones at the moment, so it was logical to make an apple pie.

I have used this recipe for years and have never felt the need to look for another. 

It is easy to make the pastry in the food processor and the apples don't need to be precooked.

But I have recently seen a recipe for a deep dish apple pie and I am keen to try this now.

I am sure my apple pie expert B4 will be there to lend a hand, in fact except for cutting up the apples he made most of this pie, including rolling out the pastry.

 Apple Pie

Pastry:

2 C plain flour

1/4t baking powder

125g butter cubed

1T sugar

1 egg

3-4 T cold water (out of the fridge)

Put flour, baking powder and butter into the food processor and wizz until mixture resembles breadcrumbs.

Add sugar and egg and wizz again.

While processor is still going pour in the water, a little at a time until a soft dough forms.

Wrap in plastic wrap and refrigerate for 15-20 minutes.

Divide into two pieces (make one slightly larger for the base)

Roll out larger piece on a lightly floured surface to fit a 23cm pie dish.

Ease into greased dish and refrigerate.

Filling:

6-8 green apples peeled cored and sliced

1/2 C castor sugar

1T cornflour

rind and juice 1 lemon

1/4 t mixed spice

Combine apples and sugar in bowl

Blend cornflour with lemon juice to form a smooth paste. 

Mix in rind and spice.

Pour over apples.

Toss to coat.

Pile mixture into pastry case.

Roll out remaining pastry to cover top.

Brush edge of pie with some milk or beaten egg, place pastry on top and press to seal edges.

Trim and decorate edges of pie.

Cut a slit in the top for an air vent.

Decorate top of pie if desired, we put an "a" and an apple on ours.

Brush with milk or egg and sprinkle with sugar.

Bake at 200C for 15 minutes, reduce heat to 180C for a further 25 minutes.

Serve hot or cold with cream or ice cream.

Oops did you notice - I started to cut the pie before taking the photo!

anzac biscuits

An Australian classic would have to be Anzac biscuits, named because they were sent overseas to our Anzacs in WWI. 

If memory serves me correctly they originated from a Scottish oat biscuit.

I usually only make them once a year around Anzac day. 

Each year I go in search of a recipe and then never remember the recipe I used the previous year and whether or not it was a good or bad recipe.
 This year I got my recipe from the NMAA red Cookbook and seeing as they turned out well I thought I would preserve it here. 

I doubled this recipe and also made part of the mix into a slice.

Anzacs

1 cup rolled oats

1/2 C SR flour

1/2 C plain flour

3/4 C coconut

3/4 C sugar (raw brown or white) - I used brown

1/2 t bi carb soda

2 T boiling water

125g melted butter

2 T golden syrup

Mix together first 5 ingredients. 

Dissolve soda in boiling water and add to melted butter and golden syrup. 

Add to dry ingredients and mix well.

Place teaspoonfuls on a greased tray (I put down baking paper).

Or press into a greased tray and cut into squares while still hot. 

Bake in a moderately slow oven 160C (325F) for 12-15 minutes.

Cool on tray for 5 minutes before putting on a cooling rack.

If you choose to do a slice you may like to drizzle or spread with melted chocolate.

rosella cordial

When I was at my local fruit and veg a couple of weeks ago they had locally grown Rosellas for sale. 

They also had some recipe sheets as to what to make with them.

So I got a few to bring home to make rosella cordial with.

I was given a heap of Rosella calyxes about 12 years ago and attempted to make Rosella Jam, unfortunately I overcooked it and it became like toffee.

I always thought Rosella were native to Australia but after a but of googling found that they originate in Africa, but were planted here before European settlement and grow wild around the Northern Territory. 

They are actually classified as bush tucker.

Any way I made some lovely cordial. 

It is quite thick and is lovely poured over ice cream or pancakes.

I followed this recipe here

It also includes some other Rosella recipes that you can try, this was the sheet they had in the shop.

I wish I has bought more now so as to try some different recipes. 

I think the chutney would be lovely.

I actually reboiled the Rosellas and made a second batch but added a little more sugar, this syrup is not as thick but equally nice as cordial.

mazurka cake

This is a Polish Easter Cake. 

When I was in Year 11 our Home Economics teacher wanted us to make something a little less traditional than hot cross buns for Easter and found this recipe in a magazine. 

It blew the home ec budget providing 250g of almonds per cake for 15-20 of us.

I have made it just about every year since- it is thus the longest of our family's Easter traditions.

I usually serve it as dessert or for afternoon tea on Easter Day.

It has no raising agents and was probably traditionally served as part of Passover by Jewish families.

It is also gluten free - which is a bonus if you have any guests who can't eat wheat.

I usually make it on Good Friday while I'm waiting for the hot cross buns to prove.

It keeps quite well and freezes well if you want to get a head start.

Mazurka Cake

Ingredients:

4 eggs separated

grated peel of one orange

3/4 C caster sugar

3T sour cream

250g of hazelnuts or almonds toasted (I always use almonds)

pinch salt

Method:

1. Grease a small spring form pan (I also put baking paper in the bottom).

2. Preheat oven 180C/ 375F.

3. Beat egg yolks and orange peel until thickened in a large bowl. 

4. Gradually add caster sugar, beating constantly with an electric mixer until very thick and creamy.

5. Beat in sour cream.

6. Place nuts in blender or food processor and process until finely ground, fold into cake mixture.

7. In a medium bowl beat egg whites and salt to soft peaks.

8. Gently fold into cake mixture until no white streaks remain.

9. Pour into prepared tin.

10. Bake for 35-40 minutes, it is cooked when top springs back when pressed lightly with fingertip.

11. Cool slightly before removing from tin, cool completely

Topping:

1/2 C cream

1T icing sugar

1T dark rum (I use whatever I have on hand it was Kahlua  this year)

Whip together and serve with cake, either spread over the top or serve with dollop at the side.

You only need a small slice each, we served 10 and still had some left over.

middle eastern roast lamb

Every year we have a Passover meal on the Thursday before Easter. 

I think the first year we did it involved some hastily defrosted lamb chops and red cordial- it was very last minute. 

Over time and as the children have got older it has become a really family tradition, we have added in elements as we have learnt about them and incorporated them into our meal. 

B1 says it is his favourite celebration. 

I found this recipe in a small Jewish cookbook I purchased at the supermarket checkout about 8 or 9 years ago. 

I have adapted it and only use half the spices and where they use a boned shoulder I just use a leg.

The version below is my adaptation, if you want it spicier double the amount of spices

Middle Eastern Roast Lamb

1/3 C oil

2 cloves garlic

pinch cayenne pepper

2t ground cumin

1t ground coriander

1t cinnamon

1t paprika

2t finely grated lemon rind

1/4 C lemon juice

roast lamb big enough for your family

8 small brown onions halved

extra olive oil

2 bay leaves

Method:

1. Mix the oil, garlic, spices, rind and juice in a bowl

2. Rub onto the lamb

3. Place onions in bottom of roasting dish and place lamb on top

4. Put bay leaves in tray and pour 1 1/2 cups water into dish

5. Place in the oven 190C until lamb cooked to your liking

6. Top up water as necessary.

7. Prepare and cook roast vegetables of choice- we usually have potato, sweet potato, pumpkin and carrot

8. When cooked remove lamb and set aside to rest

9. Put onions in with roasted vegetables to brown them up

10. Use the juices to make the gravy- the spices make this the tastiest gravy ever!

The lamb is beautifully tender and juicy.

Crispy roast vegetables

Waiting for Passover to begin.

damper

As part of our Australia Day celebrations we made damper to have after tea.

Damper is a traditional Australian food.

It is like a scone dough, used as a bread and traditionally cooked in the coals of a fire.

Being the middle of summer and with fire bans in place this was not possible but it still cooks nicely in a hot oven.

Damper

Ingredients:

3 cups SR Flour

90g Butter

1/2 C milk

1/2 C water

Method:

Put flour and butter into food processor and mix until butter is mixed through flour.

While processor is still running pour in milk and water.

Process until a ball of dough is formed.

Need lightly and shape into a round loaf.

Place on a tray with baking paper and score the top with a sharp knife.

I scored mine into a Union Jack, this made it easy to break apart into 8 pieces.

Sprinkle top with some extra flour.

Cook in at 220C for 10 minutes, reduce heat to 180C and cook for another 15 minutes.

Cool for about 10 minutes before serving with butter and golden syrup.

Best served on the day it is made.